Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (<i>Ribes nigrum</i> L.) pomace

Azman, Ezzat Mohamad; House, Alistair; Charalampopoulos, Dimitris; Chatzifragkou, Afroditi

doi:10.1111/ijfs.14762

Cited by 20 publications

(13 citation statements)

References 26 publications

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“…Some additional drying techniques (e.g., hot air convective drying, microwave vacuum drying, intermittent microwave convective drying, industrial rotary drying, freeze drying, radiofrequency, osmotic agents, etc.) have been so far applied in food processing [31][32][33][34][35][36][37], but their applicability in AFW drying and their effect on phenolic compound retention has not been yet explored.…”

Section: Drying and Size Reduction Techniquesmentioning

confidence: 99%

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Melini¹,

Melini²,

Luziatelli

et al. 2020

Antioxidants

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Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

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Section: Drying and Size Reduction Techniquesmentioning

confidence: 99%

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Melini¹,

Melini²,

Luziatelli

et al. 2020

Antioxidants

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“…Moreover, drying processes that kept the moisture content at between 6 to 11% were only capable of minimizing browning reactions of enzymatic and non-enzymatic origin [ 57 ]. The moisture content for DBP in this study ranged between 7.62% and 8.77% ( w / w ) [ 58 ]; hence, there might be some enzyme activity in the pomace. Most of the PPOs studied showed an optimum activity between pH 4 and pH 7 [ 59 ].…”

Section: Resultsmentioning

confidence: 99%

Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation

et al. 2022

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Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentation on the stability of individual anthocyanins from dried blackcurrant pomace (DBP) using four pure phenolic acids as copigments (ferulic, caffeic, chlorogenic, and rosmarinic acid). Studies were performed at pH 3.0 and pH 6.0, with a copigment/anthocyanin extract molar ratio of 5:1, during storage at 20 °C. At both pH 3.0 and 6.0, rosmarinic acid showed the strongest hyperchromic and bathochromic effects (p < 0.05) on day 0. However, rosmarinic acid showed low stability during storage. At pH 3.0, chlorogenic acid and control samples were capable of maintaining very high levels of total anthocyanin stability during storage (p < 0.05). On the other hand, ferulic acid and control samples had the longest estimated half-life during storage at pH 6.0. Intermolecular copigmentation successfully increased the half-life, color retention, and antioxidant activity of the anthocyanin solution, with cyanidin-3-O-glucoside (C3G) exhibiting the highest stability at both pH values. Overall, anthocyanins from DBP, in combination with chlorogenic or ferulic acid, showed potential for use in commercial food applications.

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“…Blackcurrant is a widely cultivated shrub grown for its fruit which is rich in minerals, vitamins, and polyphenols (Azman et al, 2021;Bustos et al, 2020). These components are recognized as essential components for health benefits, such as reduction of oxidative stress, protection against cancers, cardiovascular, and neurodegenerative diseases (Landbo & Meyer, 2004).…”

Section: Novelty Impact Statementmentioning

confidence: 99%

“…However, some of the functional properties are not preferable under some specific conditions, such excessive foaming in beverage production, hardening of bars (Zhan et al., 2018). Blackcurrant is a widely cultivated shrub grown for its fruit which is rich in minerals, vitamins, and polyphenols (Azman et al., 2021; Bustos et al., 2020). These components are recognized as essential components for health benefits, such as reduction of oxidative stress, protection against cancers, cardiovascular, and neurodegenerative diseases (Landbo & Meyer, 2004).…”

Section: Introductionmentioning

confidence: 99%

Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein

Hui

Brennan

et al. 2021

J Food Process Preserv

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Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace

Abstract: Blackcurrant pomace dehydration in an industrial rotary dryer.

Cited by 20 publications

References 26 publications

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation

Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein

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